This coming weekend I am planning on making my new pellet pooper (GMG Jim Bowie) work for its money. I have a 15lb brisket, 3 racks of ribs, ABTs, SBTs and some stuffed portobellos (for the vegetarians). With a dinner at 4pm on Saturday, I was going to run with the following times with smoking at about 235. Friday 10pm - put brisket in the smoker. Sat 9am - place ribs in smoker Sat Noon - place ABTs and SBTs in the smoker. I am looking to that he the ABTs and SBTs off the smoker at about 2:30pm is for appetizers. I also have 2 ice chests and plenty of foil and towels to keep the ribs and brisket resting if they finish early. Do my times look good and how much timing should I give for the portobellos, or should I throw them on my gasser? Thanks all for the help.